Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.
Weird & Ravenous, a.k.a. Cleo Brock-Abraham and Julia Turshen, are best friends who cook and eat together constantly. And now they're doing this video series for Food52! Follow along, discover new ingredients, and let them show you how to make healthy food affordable. Today: Cleo and Julia get the blender out for a Kale and Lucuma Shake and The Colada.
The last time we saw Charlie, he was making some pretty forward advances at Merrill's little girl, Clara. (Don't worry, they're still friends.) Today, we get a very special look at Charlie as he gobbles down a meal. On the menu? Kale and sweet potatoes from Lucky Dog Organics in the Catskills, a favorite of Charlie's dad Peter. Orange foods (sweet potatoes, carrots, cantaloupe) are a big hit with Charlie. Then why dress him in white onesies, we asked? "They're specifically to make these early meals so photogenic," Peter told us, and we can't help but agree. Enjoy the above photo of Charlie with his mom Sarah -- soon he won't look so clean!
We're pleased to announce a new biweekly column from the author of the blog Choosing Raw: Gena Hamshaw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52. Today: It's easy being green -- especially with Gena's raw kale and lentil salad.
There's a secret special ingredient snuck in with the Greenmarket fare in today's peek into Amanda's kids' lunchboxes. Here's what they're having, straight from Amanda herself: "Smoked ham topped with sautéed turnip greens, kale, and fresh garlic. I think a few asparagus spears are snuck in there as well. The local strawberries are nice this year so I've been putting them in every lunch -- sometimes whole, sometimes sliced and mixed with yogurt, and sometimes on top of stewed rhubarb. My kids went to a birthday party where there was a piñata, thus the lollipop and Hershey's Chocolate. I let our kids have commercial candy now and then, but I draw the line at fast food!"
What's for lunch in the twins' lunchboxes today? Looks like a really good one! The grain salad you see is couscous with citrus, thyme, and raisins -- a riff on this contest runner up from the first FOOD52 cookbook -- and it's topped with good-quality oil-packed tuna. A kale salad (looks like Lacinato) rounds out the meal, and for dessert it's chocolate cake. Specifically, it's the Community Pick Chocolate and Cabernet Sauvignon Italian Cake. It was made with pinot noir, but yes, the wine is cooked! What's for lunch today? Anyone else have chocolate cake in their plans?
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